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–+ servings
Greek Chicken and Lemon Rice

Savor Greek Chicken and Lemon Rice in One Delicious Pot

Enjoy this Greek Chicken and Lemon Rice—an easy, nutritious, one-pot dinner with vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs bone-in, skin-on is best for richness
  • 2 teaspoons Oregano can substitute with thyme or Italian seasoning
  • 1 teaspoon Salt essential seasoning to enhance overall taste
  • 1 teaspoon Paprika use smoked paprika for a deeper flavor
  • 1/2 teaspoon Red Pepper Flakes omit if you prefer a milder dish
  • 2 tablespoons Olive Oil ideal for searing
For the Rice Mixture
  • 3 cloves Garlic fresh cloves are best
  • 2 cups Tomatoes can use cherry tomatoes
  • 3 cups Spinach can substitute with kale or Swiss chard
  • 1 can Chickpeas rinsed and drained
  • 1.5 cups Jasmine Rice can substitute with basmati or long-grain rice
  • 1/4 cup Lemon Juice freshly squeezed is preferred
For the Feta Topping
  • 1 cup Feta Cheese can use goat cheese for similar tanginess
  • 2 tablespoons Olive Oil for mixing with feta
  • 1 tablespoon Lemon Juice fresh juice adds the best zing
  • 1 tablespoon Fresh Oregano dried oregano can work but milder flavor

Equipment

  • large skillet
  • mixing bowl

Method
 

Preparation Steps
  1. Pat the chicken thighs dry and season with oregano, paprika, salt, and red pepper flakes.
  2. Heat olive oil in a skillet, sear chicken skin-side down for 5 minutes until golden brown, then flip and cook until internal temperature is 165°F.
  3. In the same skillet, sauté minced garlic for 30 seconds, then add tomatoes, oregano, and salt cooking for 3-4 minutes.
  4. Stir in fresh spinach and cook until wilted, about 1-2 minutes.
  5. Rinse jasmine rice under cold water and cook according to package instructions, around 15-20 minutes.
  6. Combine the cooked rice and chickpeas with the skillet mixture, add lemon juice and olive oil, and adjust seasoning.
  7. Mix feta cheese with olive oil, lemon juice, and oregano, setting aside for later use.
  8. Slice the seared chicken and place over the rice mixture, adding half the feta mixture on top, mixing gently.
  9. Heat the dish for 2-3 minutes on medium-low, then serve warm, garnishing with remaining feta and oregano.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 3000IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Ensure to follow the cooking times for optimal texture and flavor. This dish can be made ahead and reheated for quick meals throughout the week.

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